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Pressure-Cooker Black Bean Soup

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy thanks to my one-pot cooker! —Angela Lemoine, Howell, New Jersey
  • Total Time
    Prep: 20 min. Cook: 5 min. + releasing
  • Makes
    6 cups

Ingredients

  • 1 teaspoon olive oil
  • 1 cup fresh or frozen corn
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • Dash pepper
  • Minced fresh cilantro

Directions

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add corn. Cook and stir until golden brown, 4-6 minutes. Press cancel. Remove corn and keep warm. Add beans, broth, onion, red pepper, garlic and cumin to pressure cooker.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
  • Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pressure cooker. Heat through.
  • Sprinkle soup with pepper. Garnish with reserved corn and cilantro.
  • Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with toppings.
Nutrition Facts
3/4 cup: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 517mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.

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